Sustainable events

Transport

Virtual Conference

Environmental impact

The most effective measure for a sustainable event is reducing travel.
The most environmentally friendly way to stage an event is to conduct it virtually. This generates only minimal greenhouse gas emissions [1, 2, 3].


Kg CO2-Äquivalente, die durch die Hin- und Rückreise von Paris Gare du Lyon und Zürich Hauptbahnhof emmitiert werden. PKW: 365,29 kg. Flugzeig: 335,77 kg. Bahn 40,44 kg. 4 Stunden Videozuschaltung 0,17 kg.
Kg CO2 equivalents emitted per person for the outward and return journey between Zurich Main Station and Paris Gare de Lyon, or for 4 hours of virtual presence.
Data basis: Takes into account operation, energy supply, production, maintenance and the required infrastructure [4].
Assumptions and basis of calculation [5].
Time saving
Besides reducing environmental influences, the main advantage of a virtual connection is the time saved. In particular, it gives experts from abroad an excellent opportunity to speak at your conference.
Time expenditure per person for the outward and return journey between Zurich Main Station and Paris Gare de Lyon, or for 4 hours of virtual presence. Car 13 hours. Train 8.5 hours,  7 hours of it are useable. Plane 8 hours,  2 hours of it are useable. Effort preparation for a virtual connection about an hour
Time expenditure per person for the outward and return journey between Zurich Main Station and Paris Gare de Lyon, or for 4 hours of virtual presence.
Assumptions and details [6].

ETH Zurich video conference service (MMS-VC)

The video conferencing service supports all ETH members in planning and conducting video conferences in all standard formats.Double 2 Telepresence Roboter with IPad

ETH has fully equipped video conference rooms at the Zentrum and Hönggerberg locations. In addition, various rental services can be used on campus, regardless of location (ITs MMS Infrastructure and Support).

Social interaction, e.g. the drinks reception, can be a key aspect of conferences. The DOUBLE 2 telepresence robot with iPad (https://www.doublerobotics.com) provides lively assistance here.

You’ll find more information on the ITS MMS-VC service, the available infrastructures and systems (e.g. a list of video conference rooms) on the ETH Video conference service page.

The reservation and organisation of the video conferences is handled by Christopher Sauder. Lecture halls and multifunctional rooms must be reserved through Room reservation.

Please bear in mind that:

  • Not all rooms are suitable for video transmission, so check this out in advance.
  • There may be a time difference!
  • If conferences are held entirely virtually, the equipment held by the other participants is important.

[1]: Greenhouse gases (GHG) absorb a part of the long-wave heat radiation emitted by the ground and release it again in all directions, including towards the ground. Naturally occurring GHGs are necessary to keep the global average temperature of the earth's surface at about 14°C. (https://data.giss.nasa.gov/gistemp/faq/abs_temp.html)  Without this greenhouse effect, the global mean would be -18°C. However, anthropogenic GHGs, i.e. those caused by humans, have been accumulating in the atmosphere since industrialisation, causing additional warming of the earth’s surface (global warming). The anthropogenic GHGs are primarily generated by the burning of fossil fuels, deforestation and slash-and-burn agriculture, and waste management. GHG emissions are usually expressed in CO2 equivalents, which sum up all GHG emissions according to their impact on the greenhouse effect (https://www.bafu.admin.ch/bafu/en/home/topics/climate/state/data/greenhouse-gas-inventory.html).

[2]: Warland, L. & Hilty, L. M. (2016). Factsheet: Dienstreisen. Nachhaltigkeitsteam, Universität Zürich.

[3]: Coroama, V. C., Moberg, Å., & Hilty, L. M. (2015). Dematerializationthrough electronic media?. In ICT Innovations for Sustainability (pp. 405-421). Springer, Cham.

[4]: Mobitool-Faktoren v2.0: Die Excel Datenbank mit aufbereiteten ecoinvent-Umweltdaten und Emissionsfaktoren.

[5]: Car: medium-sized car, EURO 6 emission standard, petrol, one person, 1,200 km.
Plane:
Zurich (ZRH) - Paris (CDG) non-stop, occupancy 76%, business class, 980 km. Train transfer CH: regional transport fast train only, occupancy 26%, 21.2 km. Train transfer Paris: Average regional and long-distance travel, occupancy 38%, 34 km.
Train:
Zurich HB - Basel SBB: Long distance, occupancy 30%, 180 km. Basel SBB - Paris Gare de Lyon, high-speed train (TGV), occupancy 55%, 1,120 km.
Virtual:
Electricity mix France on 19.11.19  08:45: Atomic 59%, Water 19%, Natural gas 13%, Coal 2%, Crude oil 2%, Biogen Fuels 1%, other 3%..

[6]: Virtual: Total 1 hour. Setting up and testing (own estimate).
Plane: Total 8 hours. Transfer Zurich HB - Zurich Airport (2 * 15 min), Transfer Paris Charles de Gaulle - Paris Gare de Lyon (2 * 45 min), Check-in and waiting time at airports (2 * 90 min), Luggage reclaim (2 * 15 min), Flight time (2 * 75 min).
Train: Total 8.5 hours. Zurich HB - Paris Gare de Lyon incl. change of trains (2 * 270 min).
Car: Total 13 hours. Zurich HB - Paris Gare de Lyon (2 * 390 min), refuelling, parking and breaks (60 min, own estimate).

Attended international event

Reduce flights
Check whether a webcast or live webcast is appropriate and indicate this in the invitation. For more information, see "Virtual Events". 
If you decide to hold a live event, ask your guests to come by train.

Travel times and CO₂ emissions on the route from Zurich HB to Paris Gare de Lyon in comparison. Airplane 8 hours travel time, of which 2 hours are usable, 335 kg CO2 equivalents are emitted . Train 8.5 hours travel time, of which 7 hours can be used, 40 kg CO2 equivalents are emitted. Car: 13 hours travel time, 365 kg CO2 equivalent are emitted
Bars: Time expenditure per person for the outward and return journey between Zürich main station and Paris Gare de Lyon. Assumptions and details [1].
Line: Kg CO2 equivalent generated per person for the outward and return journey. Data basis [2], assumptions and details [3].


Optimise flightsoptimieren
If you ask guests travelling by plane to choose direct flights and economy class, you can avoid unnecessarily high emissionsSie jene Gäste die mit dem Flugzeug anreisen, 

Emissions of different flight classes and distances in kg CO2-equivalents per person and km [2].

Short-haul flights generate more CO2 equivalents per kilometre than long-haul flights, as more is emitted during take-off and landing than during the flight itself. So, not just for convenience, it makes sense to select direct flights. In addition, fly economy rather than business class! Business seats take up more space, so fewer passengers can fly and consequently emissions per person and km are higher.

Offset flights

Consider CO2-offsetting. You can also give participants the opportunity to do this themselves using the Events section’s Registration teamtool.


[1]  : Plane: Zurich (ZRH) - Paris (CDG) nonstop, occupancy 76%, business class, 980 km. Train transfer CH: Regional transport fast train only, occupancy 26%, 21.2 km. Train transfer Paris: Average regional and long-distance travel, occupancy 38%, 34 km.

Train: Zurich HB - Basel SBB: Long-distance travel, occupancy 30%, 180 km. Basel SBB - Paris Gare de Lyon, high-speed train (TGV), occupancy 55%, 1,120 km.

Car: medium-sized car, EURO 6 emission standard, petrol, one person, 1,200 km.

[2]  : Data basis: Mobitool-Faktoren v2.0: Excel database with ecoinvent environmental data and emission factors. Takes into account energy required for operation, energy supply, production, maintenance and infrastructure.

[3]  : Plane: Total 8 hours. Transfer Zurich HB - Zurich Airport (2 * 15 min), Transfer Paris Charles de Gaulle - Paris Gare de Lyon (2 * 45 min), Check-in and waiting time at airports (2 * 90 min), Luggage reclaim (2 * 15 min), Flight time (2 * 75 min).

Train: Total 8.5 hours. Zurich HB - Paris Gare de Lyon incl. change of trains (2 * 270 min).

Car: Total 13 hours. Zurich HB - Paris Gare de Lyon (2 * 390 min), refuelling, parking and breaks (60 min, own estimate).


[1]: Plane: Zurich (ZRH) - Paris (CDG) nonstop, occupancy 76%, business class, 980 km. Train transfer CH: Regional transport fast train only, occupancy 26%, 21.2 km. Train transfer Paris: Average regional and long-distance travel, occupancy 38%, 34 km.
Train:
Zurich HB - Basel SBB: Long-distance travel, occupancy 30%, 180 km. Basel SBB - Paris Gare de Lyon, high-speed train (TGV), occupancy 55%, 1,120 km.
Car: medium-sized car, EURO 6 emission standard, petrol, one person, 1,200 km.

[2]: Data basis: : Mobitool-Faktoren v2.0: Excel database with ecoinvent environmental data and emission factors. Takes into account energy required for operation, energy supply, production, maintenance and infrastructure.

[3]: Plane: Total 8 hours. Transfer Zurich HB - Zurich Airport (2 * 15 min), Transfer Paris Charles de Gaulle - Paris Gare de Lyon (2 * 45 min), Check-in and waiting time at airports (2 * 90 min), Luggage reclaim (2 * 15 min), Flight time (2 * 75 min).
Train: Total 8.5 hours. Zurich HB - Paris Gare de Lyon incl. change of trains (2 * 270 min).
Car: Total 13 Stunden.Zurich HB - Paris Gare de Lyon (2 * 390 min), refuelling, parking and breaks (60 min, own estimate).


Journey within Switzerland


Encourage travel by public transport and bicycle to minimise environmental pollution [1].
Gram of CO2 equivalents of different means of transport per person and kilometer including gray energy. Passenger cars average fleet and occupancy 197 grams, public transport average Switzerland 25 grams, e-bike 15 grams, bicycle 7 grams
CO2 emissions from different travel options [2].


On foot and by bike

When selecting the Location and Accommodation, see that participants have the possibility of getting around on foot.

Tell participants about the bicycle parking lots, and the PubliBike and Smide bike-sharing offers.

Public transport

Indicate the public transport connections in the invitation (VBZ Zurich public transport or SBB Swiss Federal Railways).

Dekoratives Bild: Spezialkarte ZVV

By enclosing a ZVV ticket with the invitation or admission to your event, you can ensure that your guests have a fast, stress-free and eco-friendly journey.

You can either specify fixed times and locations tailored to the event for the special cardor, for more flexibility, your guest can validate it just before travelling.

The cost will be calculated according to the number of visitors for your event (enquiries by mail to veranstaltungen@vbz.ch).




Dekoratives Bild: Spezialkarte ZVV

The SBB also offers public transport options for events (enquiries by mail to events@railaway.ch)


Smide

Dekoratives Bild: Smide E-Bikes

Why not offer your guests an enterprising alternative? smide e-bikes can be conveniently opened with an app and left anywhere in the city. Using this free-floating service, guests can rent e-bikes for short periods and get about fast.

smide is already a transport partner of ETH Zurich and has several charging stations and bonus zones on campus. ETH Zurich employees and students benefit from a discount.

Would you also like to offer your guest free minutes with a selectable bonus code (e.g. ETH_Tag_2020)? Or a smart day ticket? Please register directly by mail: corporate@smide.ch.


Car-Pooling

You can organise car-pooling for all participants and provide them with information online using the Events section’s Registration teamtool.


[1]: Environment Switzerland 2018 Report of the Federal Council

[2]: Data basis: Mobitool-Faktoren v2.0: Excel database with ecoinvent environmental data and emission factors.
Takes into account energy required for operation, energy supply, production, maintenance and infrastructure.

Car: Average fleet Switzerland, 1.6 persons, 7.5l/100 km, 1.5 t
Public transport:
Average occupancy and consumption
E-Bike:
with Swiss electricity mix: hydropower 34.6%, solar energy 0.2%, wind energy 0.6%, biomass 0.6%,nuclear energy 46.7%, oil 0.1%, natural gas 2%, coal 0.1%, waste 13.4%, other 13.4%


Gastronomy

Animal products

Meat

Meat and other animal products contribute considerably to environmental pollution from food. A vegan diet has half the environmental impact of a meat-heavy diet (2 kg of meat per week) [1] and far less CO2 emissions [2].
Furthermore, it’s now agreed that there are health benefits for those following a vegetarian diet [3, 4].

CO2 emissions per person and year of different diets: Vegan: 1125 kg CO2. Vegetarian: 1381 kg CO2. Average Switzerland in 2012: 1836 kg CO2. High meat consumption with 2 kg meat per week: 2326 kg CO2

CO2 emissions per person and year of different diets: Vegan: 1125 kg CO2. Vegetarian: 1381 kg CO2. Average Switzerland in 2012: 1836 kg CO2. High meat consumption with 2 kg meat per week: 2326 kg CO2
Energy consumption of various diets [2]. “Other” includes beverages, fats and oils, cereals, fruit and vegetables, transport, packaging, and distribution.
If you still don’t want to hold a “meatless” event, ask your caterer to observe the following;

  • Select meat from animals not kept primarily for meat production (soup chicken, goat meat, especially kid) which often end up in the biogas plant.
  • Nose to tail; Savoirfaire: An animal has more to offer than filet and entrecote – but as other cuts are not so popular, they are often processed for pet food or used for energy production [5].
  • Species-appropriate animal husbandry: purchase meat that meets RAUS/BTSrequirements to help improve animal welfare. Further information under Labelling.
  • Eggs should come from free-range hens.
Fish / Seafood

Dekoratives Bild FischOver 30% of fish stocks in the world’s oceans are currently overfished; another 60% are at the limit [6].
When serving fish at your event, avoid endangered fish species and obtain fish that have been bred or fished sustainably. Opt for freshwater fish from Switzerland marked green in the WWF or Greenpeace guide.
Saltwater fish and seafood are not regional products, and must be transported refrigerated; they have no place in sustainable catering. If you must offer them, choose fish or seafood marked green in the
WWF or Greenpeace guide. You can also put the fish to the fair-fishtest.


[1] : Environment Switzerland 2018. Report of the Federal Council

[2] : Jungbluth, N. Eggenberger, S., Keller, R. (2015): Ökoprofilvon Ernährung

[3] : Walter P., Baerlocher K. ,Camenzind-Frey E. ,Pichler R., Reinli K., Schutz Y., Wenk C. (eds.) Gesundheitliche Vor- und Nachteile einer vegetarischenErnährung. Expert report of the Federal Commission for Nutrition (FCN). Federal Office of Public Health, 2006.

[4] : Marsh, K., Zeuschner, C., & Saunders, A. (2012). Health implications of a vegetarian diet: A review. American Journal of Lifestyle Medicine, 6(3), 250-267.

[5] : Mehr als nur das Filet. Proviande (2016)

[6] : FAO (2018). The State of World Fisheriesand Aquaculture 2018 – Meeting the sustainable development goals.

 

 


Vegetables

carrotNon-standardised vegetables [1]

In Switzerland, 2.7 million tonnes of food waste are generated annually, of which 1.7 million tonnes could be avoided. On the one hand, there’s no demand for by-products such as bran, and on the other hand, a large proportion of vegetables do not reach the retail trade because they don’t comply with Swiss Qualityregulations for vegetables [2].

Ask your catererto use non-standard vegetables and by-products

 

Saisonal and regional

The greatest reduction in environmental impact is achieved by consuming seasonal products. The best choice here are vegetables grown in the region, outdoors or in unheated greenhouses [3, 4].

For out of season produce, in most cases transportation (even over long distances, as long as not by plane) is preferable to production using fossil fuels for heat. Exceptions are, for example, greenhouses that are heated with industrial waste [4].


GlasshouseFor tomatoes:

During the season (mid-July to mid-September), it’s most climate-friendly to buy tomatoes regionally from unheated greenhouses or outdoors. In this way, less than 0.2 kg CO2 equivalents are emitted per kilo of tomatoes produced. If tomatoes are purchased out of season in May, the climate effects of greenhouse heating are noticeable. Per kilo of tomatoes from Switzerland (Bern), over 5 kg CO2 equivalents are emitted by the heating system. For the same quantity of tomatoes from Italy (Terni), however, only 1.4 kg CO2 equivalents are emitted. Although other emissions (from production and transport) of Swiss tomatoes are lower than for imported tomatoes, these are relatively low: <0.2 kg CO2 equivalents (CH) and <0.4 kg CO2 equivalents (IT) [4].




[1]: More information:

SRF News: Kampf gegenFoodwaste - Krumme Rüebli suchen Kundschaft(12.11.2018)

Seasonal subscriptions for crooked vegetables e.g. Grassrooted or Uglyfruits

[2]: FOEN: Food Waste (29.04.2019)

[3]: Stoessel, F., Juraske, R., Pfister, S., & Hellweg, S. (2012). Life cycle inventory and carbon and water foodprint of fruits and vegetables: application to a Swiss retailer. Environmental science & technology, 46(6), 3253-3262.

[4]: Zhiyenbek, A., Beretta, C., Stoessel, F., & Hellweg, S. (2016) Ökobilanzierung Früchte- und Gemüseproduktion.



Labeling

Labeling

Since 2001, the Pusch Foundation has operated Labelinfo.ch an information centre for environmental and social labels, which provides details on 135 quality labels and 19 declarations, as well as exciting information for everyday shopping.


Eco-friendly cultivation

Currently there’s intense debate over whether ecologically compatible cultivation (e.g. IP Suisse, BIO) reduces the environmental impact of a farm [1, 2]. On average, products have a lower environmental impact per hectare, while the environmental impact per kilogram tends to be higher [3,4]. The reduced nutrient input and the overall lower ecotoxicity mean such systems are particularly favourable for biodiversity [3, 4, 5, 6]. They offer promising solutions if the total land requirement does not increase due to lower yields. So it’s essential to combine these production systems with a reduction of animal products (and so of the land required for animal feed) and waste [7].


Faire trade products

Fair trade promotes long-term trade relations based on partnership, which give producers in the South fair access to the world market, and minimise production risks [8].
Some fair trade labels commit themselves not only to social criteria (e.g. prohibition of child labour, compliance with minimum wages), but also to ecological criteria (e.g. compliance with buffer zones to water bodies).

 

Animal husbandry

Purchase animal products that meet RAUS/BTS requirements and take animal welfare into account.
Eggs should come from free-range hens



[1]: Niggli, U., Fliessbach, A., Hepperly P., Scialabba, N., 2009. Low Greenhouse Gas Agriculture: Mitigation and Adaptation Potential of Sustainable Farming Systems. FAO, Rev. 2

[2]: Tuomisto, H. L., Hodge, I. D., Riordan, P., & Macdonald, D. W. (2012). Does organic farming reduce environmental impacts?–A meta-analysis of European research. Journal of environmental management, 112, 309-320.

[3]: Sanders, J., & Heß, J. (2019). Leistungen des ökologischen Landbaus für Umwelt und Gesellschaft (No. 65). Thünen Report.

[4]: Seufert, V., & Ramankutty, N. (2017). Many shades of gray—The context-dependent performance of organic agriculture. Science advances, 3(3), e1602638.

[5]: Hole, D.G., Perkins, A.J., Wilson, J.D., Alexander, I.H., Grice, P.V., Evans, A.D., 2005. Does organic farming benefit biodiversity? Biological Conservation 122: 113-130.

[6]: Fuller, R. J., Norton, L. R., Feber, R. E., Johnson, P. J., Chamberlain, D. E., Joys, A. C., ... & Wolfe, M. S. (2005). Benefits of organic farming to biodiversity vary among taxa. Biology letters, 1(4), 431-434.

[7]: Muller, A., Schader, C., Scialabba, N. E. H., Brüggemann, J., Isensee, A., Erb, K. H., ... & Niggli, U. (2017). Strategies for feeding the world more sustainably with organic agriculture. Nature communications, 8(1), 1290.

[8]: Swiss Fair Trade Grundsätze und Standards 11. Juni 2015

Foodwaste

Composition of rubbish in Switzerland (as of 2012): 32% biogenic waste, 13% paper, 13% composite goods, 11% plastic, 31% other waste
Composition of waste in Switzerland (as of 2012) [1]: Other waste: Mineral waste (6.5%), composite packaging (5.7%), cardboard (3.8%), glass (3.5%), textiles (3.3%), plastic containers (2.2%), organic natural products (1.8%), non-ferrous metals (1.1%), residual fraction (0.7%), electronics (0.6%), hazardous waste (0.2%), batteries (<0.1%).

Overall, biogenic waste is rising, and at 32% is the chief contributor to the volume of waste in Switzerland.
Around half of this, i.e. one-sixth of the total volume, consists of food that is largely still edible. Extrapolated, this amounts to 251,000 tonnes of edible food that ends up in household waste per year [1].

 

Ask participants to register for meals, so that you can reduce food waste and costs. You can suggest they bring lunch boxes for taking home any leftovers. For larger events, consider food sharing offers (foodonate, foodsharingschweiz, Aufgetischt statt weggeworfen, weitere Infos: [2]).

 

Discuss the topic with those in charge of the venue and the caterer to see together how you can avoid food waste. Clarify how any leftovers can be recycled


[1]: BAFU Studie: Erhebung der Kehrichtzusammensetzung 2012

[2]: More info:

Food waste: https://foodwaste.ch/

Local initiatives: https://foodwaste.ch/lokale-initiativen/

FOEN Lebensmittelabfälle



Beverages

Depending on distance and type of transport, the environmental impact of packaged water is 90 to 1,000 times higher than that of tap water [1].

You can reduce the environmental impact of your event by offering tap water, fruit juices in beverage cartons or returnable glasses (or cups) [2].
If the drinks are subject to a charge, offer a discount for reusable bottles or cups brought along by guests.
At ETH, you can get discounts on coffee-to-go if you bring your own reusable cup. The ETH KeepCup is also suitable as a Give-away.
M
ake sure that your coffee is fair-trade, that there is a return system for coffee capsules, and that ground coffee or beans do not go to waste.




[1]: Jungbluth, N. (2006). Comparison of the environmental impact of drinking water vs. bottled mineral water. Manuscript for the SGWA information bulletin and gwa (Gas Water Sewage).

[2]: Studie Bafu: Carbotech, A. G., & Basel, B. Ökobilanz Getränkeverpackungen.

Non-Food

If you want to have inscriptions at the buffet, please ask the caterer to use reusable items (e.g. slates).
Use reusable linen tablecloths and napkins (obtainable from the caterer or hired).
Avoid packaging in general, particularly small packages (e.g. for salt, cream), but beware of food waste).

Reusable cups and dishes have a much better ecological balance sheet than (compostable) disposable dishes or glass bottles [1, 2]. Instead of using traditional tableware, why not offer lunches packed in bread or paper bags [3]?

Inform the guests about the menus. Ask your caterer to provide information on labelling, or have the CO2 consumption of the various menus calculated (e.g. via Eaternity). Don’t print a menu for each guest.



[1]: Carbotech (2005) Ökologisch orientierte Geschirrwahl

[2]: Pladerer, C., Meissner, M., Dinkel, F., Zschokke, M., Dehoust, G., & Schüler, D. (2008). Vergleichende Ökobilanz verschiedener Bechersysteme beim Getränkeausschank an Veranstaltungen. BMLFUW Österreichisches Bundesministerium für Land-und Forstwirtschaft, Umwelt und Wasserwirtschaft und BAFU Schweizer Bundesamt für Umwelt.

[3]: Brochure: «Feste ohne Reste: Mehrweggeschirr und weitere Lösungen für eine Saubere Veranstaltung» (Stadt Bern)



The caterer

ETH Zürich Cateringbetriebe SV und Compass:

Both ETH Zurich’s catering partners have joined the ETH Climate Programme and set themselves the goal of reducing their greenhouse gas emissions by 10% within three years. As from 2021, the ETH Climate Programme will be expanded into a sustainability programme for the catering industry. In addition to climate, this will take into account aspects such as animal welfare, resource conservation, health aspects and fair trade.

We’re joining forces with the ETH Zurich caterers to develop packages for drinks receptions that incorporate sustainability criteria and can be ordered directly from the webshops.

If you do not wish ready-made packages, or choose to book a different caterer, please ask them to implement your sustainability efforts.
This could be done in this way:
For the sake of sustainability, I would ask you to consider the following points:

Catering:

  • All vegetarian
  • Seasonal, regional and organically grown produce as far as possible


Drinks:

  • Jugs and glasses for tap water
  • Coffee and tea: fair-trade, organic, regional milk and cream, preferably 0.5 litre rather than individually packaged
  • No wine from overseas
  • Regional and organic apple juice

Packaging / Transport:

  • Delivery – as efficient and environmentally friendly as possible (e.g. small quantities by bicycle).
  • Avoid disposable packaging, crockery, etc.
  • Finger food or alternatives to avoid using disposable dishes



Accommodation

Distance

Recommend accommodation near the venue, if possible within walking distance.

You’ll find information on transport options for your guests under the heading "journey within Switzerland"

Standard

Second to travel, choice of accommodation has the greatest influence on the CO2 balance of a conference [1, 2, 3].

Use the Zürich Tourism Venue Finder to filter for hotels that have been certified for their commitment to sustainability.

Venue Finder Zürich Tourismus
Zurich Tourism Venue Finder

Location

Standard

Mit dem Venue Finder von Zürich Tourismus können Sie auch nach Eventlokalitäten filtern, welche für ihr Engagement in Sachen Nachhaltigkeit zertifiziert wurden.

Venue Finder Zürich Tourismus
Venue Finder Zürich Tourismus



Eco-friendly space

Electricity

If possible, cover the electricity requirements for the event with certified electricity from renewable energy sources (“naturemade star” seal of approval).

At ETH, 95.4 % of electricity consumption is currently (as of 2018) covered by renewable energy


Heating and cooling

The optimal temperature in the office is considered to be 20 - 21⁰C. However, this depends on the insulation of the building, the type of work and the clothing, among other things [1].

For every degree Celsius by which you lower the temperature, you save 6% of heating energy. Measure the room temperature with a thermometer and don’t set the thermostat unnecessarily high [2, 3].

The same goes for cooling. Don’t set the air conditioner colder than 4 - 8 °C below the outside air temperature [1].


Ventilation

Four litres of heating oil are wasted if a window is tilted open for a day in winter. Instead, ventilate three times a day for four to five minutes. Always turn down the thermostats before doing so [3].


Light

Daylight saves electricity, as do  LED-Lampen.

If you are planning a videoswitching system, also ensure optimum lighting conditions [4].



[1] SECCO 2011, Wegleitung zur Verordnung 3 zum Arbeitsgesetz: 2. Kapitel: Besondere Anforderungen des Gesundheitsschutzes; 2. Abschnitt: Beleuchtung, Raumklima, Lärm und Vibrationen; Art. 16 Raumklima

[2]: Ressourcen- und Umweltmanagement der Bundesverwaltung, 2012, Eine Information zum optimalen Heizen und Lüften am Arbeitplatz, www.rumba.admin.ch

[3]: Amt für Umweltschutz Stadt Bern: Umwelt Infoblatt Heizen und Lüften (2014)

[4]: ID MMS-VC Infrastructrure

infrastructure

  • Registration desk, signage and banners:
    Digital rather than print
    .
    Don’t use dates for recurring events.
  • Podium furniture:
    Rent rather than buy
  • Cloakroom:
    Use reusable cloakroom numbers.

  • Technical equipment:
    Rent energy efficient equipment from local suppliers.

Accessibility

  • Ensure persons with impaired hearing, sight and mobility can easily access the event rooms and WC.
  • Seating: make sure that there’s sufficient space for wheelchairs.
  • Catering: ensure tables have under-clearance and arrange buffet at a low level

Cleaning

If you’re holding your event in a location outside ETH Zurich, please ask those in charge or the cleaning company to use ecological cleaning agents.

Decoration

Flowers

Cut flowers are often imported from Kenya, Colombia, Ecuador and Ethiopia, and flown over 5,000 km. A bunch of roses (20 stems) from Kenya consumes about 7 kg CO2, and requires 2.3 m3 of water. Working conditions there are often poor, so Fair Trade flowers should be selected. Cut flowers from Europe also entail high environmental costs, as they’re often grown in greenhouses. A bunch of roses from the Netherlands, for example, consumes 37 kg CO2 [1].

Comparison of the environmental impact of 20 imported roses. They generate 37 kg of CO2 equivalents from the Netherlands, require 600 megajoules of energy and 1 cubic meter of water equivalents. In comparison, they produce only 7 kg of CO2 equivalents from Kenya and require 90 megajoules of energy because they are in the open, and not like those from the Netherlands in the greenhouse. For this, the Kenyan roses need 2.3 cubic meters of water equivalents and are often grown under poor working conditions. When buying flowers: seasonal, regional and fair!
Comparison of the environmental impact of 20 imported roses [1].


This is why it’s crucial to select flowers that are both regional and seasonal!

An ecological and economical alternative is to rent potted plants (from e.g. . Blumenland, Wittwerblumen or Wyssgarten) silk flower arrangements (Silk and Fine, Froilein Blume) .

Silk flower arrangements
Images from Silk and Fine. Approximate prices for renting artificial flower arrangements for 1 to 7 days (plus delivery/collection costs calculated by hour): blue CHF 140, red CHF 100. Approximate prices for similar fresh flower arrangements: blue ca. CHF 300 to CHF 350, red CHF 200 to CHF 220. Please note that for small arrangements (e.g. table decorations), the artificial flowers cannot be reused.

[1]: Alig, Martina & Frischknecht, Rolf. (2018). Life Cycle Assessment Cut Roses Migros-Genossenschafts-Bund (MGB), Switzerland Fairtrade International Imprint Title Life Cycle Assessment Cut Roses. 10.13140/RG.2.2.21826.22724.



Light

Use LED lamps whenever possible.

LED lamps (80 lumens/watt) are over four times more energy efficient than halogen lamps (17.5 lumens/watt). LED lamps are also more efficient than energy-saving lamps (50 lumens/watt). The situation is similar for lamp life and operating costs. Service life in hours: LED lamps 30,000, economy lamp 10,500, halogen lamp 2,000.
Operating costs for 1,000 hours in CHF: LED lamps 1.60, economy lamp
2.50, halogen lamp 10.- [1]




[1]: Energie Schweiz: Ratgeber Effiziente Beleuchtung im Kleinbetrieb

Candles

Dekoratives Bild: KerzeConventional candles are usually made of paraffin, which is extracted from crude oil. The burning of the split paraffin produces CO2. LED candles are therefore a safer, more durable and more ecological alternative [1, 2].






[1]: About Swan labelling of Candles; https://www.ecolabel.dk

[2]: Sanz, B. (2010). Life cycleassessment (LCA) of different types of graveyard candles: thesis diplomaChemical Engineering (Doctoral dissertation, Univerza v Mariboru, Fakulteta za kemijo in kemijsko tehnologijo).

Furnishing

Rent the furniture, preferably locally. As an alternative to classic rentals (such as  rent a lounge or options) try the second-hand furniture stores, known as Brockenhäuser (e. g. www.brocki.ch, www.brocki-pfannenstil.ch)

Baloons

Dekoratives Bild: Ballons

Balloons travel long distances – a balloon released in Zurich may even reach The Hague! And when they land, they take years to decompose, even if they’re biodegradable [1]. This makes them particularly dangerous for animals, who get caught up in the string, or mistake balloon remnants for food, leading to constipation and even death. A Queensland study on the uptake of sea debris by sea turtles between 2006 and 2011 found balloon fragments in the stomach of ten of the 33 turtles examined [2].
So
rather than balloons, float foam clouds (Wolkenmacher) or soap bubbles for your event.

If you must use balloons, these should have cardboard closures and cotton string (Ballonversand); please don’t release them into the air.




[1]: Witmer, V., Register, K., & McKay, L. (2017). Balloon Release Research in Virginia and Reducing Balloon Debris through Community-Based Social Marketing. Virginia CoastalZone Management Program (Virginia Department of Environmental Quality).

[2]: Schuyler, Q., Hardesty, B. D., Wilcox, C., & Townsend, K. (2012). To eat or not to eat? Debris selectivity by marine turtles. PloS one, 7(7), e40884.



Invitation

Form

Rather than printed invitations and registration forms, use the Event section’s Booking tool.


Content